Innovation for spreads - Tate & Lyle Food Systems

Spreads are an inherent part of any meal, from breakfast to dinner, so it is important that consumers have a wide variety to choose from. Spread diversity, including meat, seafood, vegetable and cheese, would greatly improve the product portfolio of any producer. Alongside classic spreads, contemporary concepts using different production and processing technologies are meeting producers’ needs and production capabilities, and these concepts could help to increase profit by marketing more innovative spreads.

One example of cross-category innovation with Tate & Lyle Food Systems would be to use the aeration technology which is typically applied in the dairy industry to create a fluffy, whipped mousse texture in non-dairy products. Latest spread innovation with this process is to swirl or layer a salmon mousse with a creamy honey mustard phase. This attractive combination can be combined with roasted onions on top, filled in a two compartment cup. The consumer could tip the onion onto the spread just before enjoying this delicious recipe.

About Tate and Lyle Food Systems​

At Tate & Lyle Food systems, we design customized, state-of-the-art stabiliser systems that help customers bring new and exciting food products to market successfully and quickly. By working with us you gain access to wide knowledge and deep expertise of raw materials and complex food systems, and decades of technical expertise in manufacturing processes. Together they can help give you the competitive edge you are looking for.

Food manufacturers wishing to learn more about these innovative and tasty spread solutions are invited to meet our recipe management team.